Prep 00:15 Cook 00:30 Makes Serves: 2 Source 28bysamwood.com
Preheat oven to 200°C.
Pulse cauliflower in a food processor to form a crumb. Place in a saucepan with 1/4 cup of water and season with salt and pepper. Cover and cook on medium heat for about five minutes or until cauliflower has softened.
Once cool enough to handle, place in a clean tea towel or clean disposable cloth and squeeze out ALL the liquid. (Note: This step is important as any liquid remaining will make the crust soggy and not stable).
Mix together cauliflower with egg, almond meal and 1/4 teaspoon salt, then firmly pat and shape into 2 even thickness oval shapes on a baking tray lined with baking paper. Cook for 15-20 minutes or until golden.
Melt butter in a fry pan over medium heat and add mushrooms and thyme leaves and sauté for four to five minutes until beginning to soften. Season well.
Spread basil pesto over pizza base, top with mushrooms and cook for another 5-10 minutes.
Scatter rocket over pizza to serve.
Energy 1861kj Calories 445cal Protein 22g Fibre 14g Fat 31g Saturated Fat 5g Carbs 25g Sugar